Dough:

1. Microwave milk in 20-30 second increments until it is warm to touch (~100-110F). Add it to a bowl with the yeast and whisk. If using active dry yeast, rest for 10 minutes or until the mixture looks foamy. If using instant yeast, proceed without waiting
2. If kneading by hand: Add the rest of the dough ingredients (sugar, flour, eggs, salt, and room temperature butter) to the same bowl. Use a large wooden spoon to mix everything and bring it into a shaggy dough. Tip out onto a clean work surface, then use clean hands to knead the dough with a push-pull motion. The dough will be sticky to begin with, but don't add more flour at this point. After 5 minutes, clean your hands to remove sticky dough bits from them. If the dough still feels too sticky, add just 1-2 tbsp flour and keep kneading. After about 15 minutes of kneading, the dough will become soft, smooth and very stretchy, and pass the window-pane test
3. If kneading with a stand mixer: Transfer the milk and yeast to the bowl of your stand mixer (or use that bowl to begin with), and add the rest of the dough ingredients. Knead using the dough hook attachment on medium high speed for 7-10 minutes, until the dough becomes smooth, pulls away from the edges of the bowl, and is stretchy enough to pass the window-pane test
4. Transfer the dough to a clean bowl sprayed with oil, cover with cling wrap and rest in a warm place (75-80F) for 60-90 minutes, or until the dough has at least doubled in size and springs back partly when gently poked with a finger

Sticky pecan topping:

1. Line a 9x13" baking tray with parchment paper and brush with butter. Pre-heat your oven to 350F (conventional, no fan)
2. Spread the pecans in the baking tray, and place in the pre-heated oven for 5-7 minutes until toasty and fragrant. Set aside
3. Add the remaining ingredients of the topping (maple syrup, brown sugar, unsalted butter, milk and salt) to a saucepan, and cook and stir over medium low heat until everything is melted and combined (no need to cook more)
4. Pour the sauce on top of the toasted pecans and ensure it is spread evenly. Place the tray in the fridge for ~15 minutes so the sauce cools down

Cinnamon sugar filling:

1. In the meanwhile, prepare the filling by mixing softened butter with cinnamon, sugar and salt. If it feels hard to mix, microwave for a few seconds and mix again

Assembly & baking:

1. Once the dough has risen, punch it down and transfer it to a clean surface dusted lightly with flour. Using your hands and a rolling pin, roll it into a 12x16" rectangle. The dough will be really soft so won't need much pressure
2. Use a spatula to spread the filling evenly across the rectangle
3. With the 12" side towards you, divide the dough into 12 strips (each strip will be 1" wide and 16" long)
4. Roll each strip tightly into a cinnamon roll, and transfer to the baking tray with the sticky pecan topping. You will arrange the rolls in a 4x3 formation
5. Once all buns are shaped, let them rest in a warm spot for another ~30 minutes until they look a bit more puffed up and spring back partly when gently poked
6. If you turned off your oven earlier, in the last 20 minutes of the proof, preheat it to 350F (conventional) again
7. Optional: Right before putting the rolls in the oven, drizzle the heavy cream over them carefully. This results in even softer, moister buns, but can be skipped
8. Transfer to the oven and bake for 25-30 minutes until the rolls develop a light golden color and feel firm to touch
9. Remove from oven and let the rolls rest for 5 minutes. Carefully flip the tray onto the serving platter so the pecans are on the top. Remove the parchment paper. Serve and enjoy!

Video Tutorial:

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